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We also feature new products here and our residential foodie blogger, Brian Ly from Toronto!
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Tuesday, December 28, 2010

Please pledge to the HIBAKUSHA project from Steve Nguyen's film which was "inspired to bring awareness to the Hiroshima & Nagasaki bombings in hopes that nothing like this will ever happen again and over time, show tremendous forgiveness after these terrible incidents occurred. This project will commemorate the 66th Anniversary of the bombings and is dedicated to the Association of Hiroshima & Nagasaki A-bomb Survivors."

As Southern Albertans, we have a close connection to the Japanese community. Let's do our part to showcase this moment in history.

Friday, December 10, 2010

We had a customer come in and he wanted 3 cans of matcha and I was curious what he was using it for ... because he didn't look like the "typical" type for a green tea ceremony or making mochi cakes that most Japanese make around this time of the year. So a brief dialogue between myself and the customer, we'll call him Mike:

We carry Matcha in either sealed aluminum cans or re-sealable pouches

Mike: Hi could I have 3 matcha please?

Me: 3?

Mike: Yes, correct!

Me: Oh wow, a lot of baking for Xmas?

Mike: Me? No...

Me: Ok, then what are you using it for? Green tea?

Mike: Kinda, well I use it in my protein shake. It works well and gives me a boost of energy rather than a shot of ...

Me: Oh how interesting! It must be really healthy!

Mike: Yeah for sure, I use soya milk instead of milk milk!

Me: I definitely have to blog this ;)

Mike: Cool! Cheers!

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Mike also shared with us his own protein shake recipe. Here is what you need:

1/4 tsp matcha powder

1 1/2 cup soya milk

1 banana

1-2 scoops of whey protein (vanilla or natural)

ice

Add all ingredients into blender (we like to use our bullet)! And voila instant morning shake!

1. Let the maguro thaw for 20 mins, the trick is to have it still frozen in order to cut the tuna into 1/2 inch slices. After slicing it, chop it up into mini cubes.2. Add 3 tbsp olive oil, so the tuna doesn't oxidate and turn brown or grey... Add a pinch of salt. Add sirachi sauce -- depending how spicy you want it to be ;)

3. Scoop out the avocado and diced it into mini cubes.4. Squeeze the lime juice directly onto the diced avocado and mix slightly.5. Fold in finely chopped green onions.

Use the plate you want to set your tuna tartar on. Use a mould like this one

6. Set the mould onto the plate. There should be two layers. I like to layer it with the avocado on the bottom and then the tuna on top.

7. Dish in about 2 tbsp of avocado mix into the mould and press it firm so it sets so it doesn't fall apart when you lift the mould up.

8. Dish in 2 tbsp of the maguro mix into the mould and press it firm so it sets and doesn't fall apart when you life the mould up.

8. Lift the mould up. It should be round shapes of avocodo on the bottom and tuna on top.

Now, we will decorate it the other ingredients...

9. Squirt about 3 drops of chilli oil onto of the tuna

10. Top off with masago onto of the tuna

11. Place fried shallots on top

12. Drizzle chilli oil around plate

Voila... a great Fusion appetizer made from all ingredients at the Asian Supermarket.

Tuesday, November 23, 2010

Well I fell in love with dukbocki after spending a lot of time in K-Town aka Korean Town in Toronto this past summer. It can sometimes be very spicy - just make sure you don't use too much gojuchang (red pepper paste) ;)

I like the pan-fried one..there is also a soupy-style dukbocki but here is the recipe for the pan-fried one!

1 bunch fresh cut and cleaned veggies- we prefer a nice bok choy or even yu choy to make it authentic ;)

Preparation:

1. Bring a pot of water to a boil. Put the wontons (as is from package) into pot of boiling water. The wontons should float and that means they are cooked and ready for you to drain the water out. Place the wontons in soup bowls.

2. Bring 6 cups of water to a boil and add can of chicken broth. Add sugar and salt to season. When it comes to a medium boil, add chopped green onions and 3 drops of sesame oil.

3. Lightly blanch the veggies, drain the water and toss in with 1 drop of sesame oil.